This is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳), it has […]
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This is our third entry in cooking Hakka cuisine. Out of the three we’ve made thus far, this is by far the most satisfying. Allowing the pork to simmer in its own juices with the pickled cucumbers, rice wine, and cooking wine for 45 minutes really elevates the flavors of […]
This is the second dish in our series exploring Hakka cuisine. One of the many things I love about cooking this Hakka-styled dish was not needing to season the meat with salt while cooking. In Western cooking, you need to add salt in just about every step of the cooking process […]